Crispy Herb-Infused Chicken with Blackberry-Balsamic Reduction and Sweet Potato Galette

Begin by preheating your oven to 400°F. In a small bowl, mix together 1 tablespoon of dried thyme, 1 tablespoon of dried rosemary, 1 teaspoon of garlic powder, and salt and pepper to taste.

Rub this herb mixture all over 4 boneless, skinless chicken breasts. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the chicken breasts and sear them for 4-5 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, prepare the blackberry-balsamic reduction by combining 1 cup of fresh blackberries, 1/2 cup of balsamic vinegar, and 2 tablespoons of honey in a small saucepan over medium heat.

Cook for about 10 minutes, mashing the blackberries with a fork until the mixture thickens. Strain the sauce through a fine-mesh sieve to remove the seeds and set aside.

For the sweet potato galette, slice 2 medium sweet potatoes thinly and toss them with 1 tablespoon of olive oil, salt, and pepper.

Roll out 1 sheet of pie crust on a floured surface and layer the sweet potato slices in a circular pattern, leaving a 1-inch border.

Fold the edges of the crust over the sweet potatoes and brush with an egg wash made from 1 beaten egg.

Bake the galette in the oven for 25-30 minutes until the sweet potatoes are tender and the crust is golden brown.

To serve, place a chicken breast on each plate, drizzle with the blackberry-balsamic reduction, and add a slice of the sweet potato galette on the side.

Garnish with fresh thyme leaves for an elegant presentation.